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Saturday, July 28, 2012

Take Your Pick - Warm or Cold Shrimp Rolls

From the kitchen of One Perfect Bite...The glut of lobsters that caused prices to plummet on the East coast has had no effect on their pricing here in Oregon. Inexpensive lobster rolls are fading into memory long before my appetite for them has dwindled. I spent some time today tweaking recipes for lobster rolls that I had found in the latest issue of the Food Network Magazine. One recipe, the Maine roll, was made with mayonnaise and served cold. The other, a recipe for a Connecticut roll meant to be served warm, featured just cooked lobster meat dressed in a hot seasoned butter. Both versions sounded appetizing, but cost dictated that shrimp be used to replace the lobster used in the original recipes. I steamed the shrimp, and, in both instances, I played a bit with the spicing that was originally used. I also substituted lightly toasted potato rolls for the hot dog buns in the ingredient list. I really liked both these recipes. I'm sure they are wonderful when made with lobster, but the rolls are also delicious when made with shrimp. I'll be making these again and I hope that you will give them a try. Here are the recipes.

Directions:
Mix mayonnaise, diced celery, and lemon zest and juice in a bowl. Stir in chilled shrimp and season with salt. Lightly toast buns. Fill each bun with a portion of shrimp mixture. Garnish with celery leaves if desired. Yield: 4 servings.

Directions:
Combine butter, lemon juice, garlic and paprika in a small pan. Heat until garlic is fragrant. Remove from heat. Add shrimp and toss to coat. Season to taste with salt. Keep warm. Warm or lightly toast buns. Fill each bun with a portion of shrimp mixture. Garnish with a slice of lemon if desired. Serve warm. Yield: 4 servings.

In Boston last year, my sister and I had split a hot and cold lobster roll at Neptune Oyster. They were both incredible, but I must say we both preferred the hot Connecticut style roll. Your shrimp version looks fantastic and is a perfect choice for the Pacific Northwest!

We were back east in late May and lobster was very reasonable. We stopped at a Panera for a quick lunch one day and were surprised to find lobster roll on their menu--$16! We passed and saved ourselves for a seafood restaurant.

Mary,My wife and I love Lobster Rolls but there are few found on the menus here in East Tennessee and we're not into cooking lobsters. These shrimp recipes are just what we needed! We have just added a shrimp roll to this week's menu... Thanks and Take Care, Big Daddy Dave

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